Edible flowers in sugar and wafer paper course

32 hours - 4 days

Duration: 32h (4d)  -  Price: 850€  -  Level: all levels  -  Maximum number of participants: 6
Instructor: Galina Duverne  -  Type: professional course

Prerequisites

Financing

This course cannot be financed by your Compte Personnel de Formation (CPF). If you wish to use your CPF, we suggest the following training courses which include this course:

• Design and create tiered or sculpted cakes (Cake Design) - Advanced course - 160h (20d)

Our professional training courses can be financed by all funding organizations (France Travail, Regional Councils, OPCO, FAFCEA, etc.). Please contact the organization you depend on to find out about the financing terms and conditions.

Program

During this training you learn how to make realistic flowers in flower paste as well as wafer paper. You will form each flower petal by petal, color them and assemble them. The flower models are chosen so that you are independent in creating any types of flowers after the training.

Training program:

Day #1:

• Presentation of the material.
• Making the flower paste.
• Coloring the flower paste.
• Creation of the flower centers: buds of the rose, the buttercup, the hydrangeas and the orchid.
• Making peony petals.

Day #2:

• Starting the bud of a sugar rose.
• Making petals for an orchid branch.
• Making the petals and leaves of the hydrangea.
• Powdering the petals and assembling the peony.
• Making the petals of an anemone.

Day #3:

• Rose finish.
• Powdering and assembling the hydrangea.
• Powdering and assembling the anemone.
• Making a branch of the eucalyptus.
• Starting a rose in wafer paper.

Day #4:

• Finishing a wafer paper rose with foliage.
• Making a buttercup in wafer paper.
• Finishing all flowers.

Information

The course is in French but the teacher also gives the course in English in case of a non-French speaking student.

The number of students is limited to 6 people so that the teacher is available to advance each student individually.

A Course Certificate will be given to you at the end of the course.

All materials are loaned for the duration of the course. Raw materials and supplies are included in the price. Lunch is not included.

Each intern is required to clean up their work plan, equipment and tools.
The last half hour of each day is devoted to cleaning the laboratory.

Next sessions

None planned, please contact us if you would like us to organise a new session soon.

To be notified when we will add new sessions of this course type, click here.

Photos of this course*

* The photos are not contractual, the models are likely to change at each course.

Wedding Cake course 5 days

40 hours - 5 days

Duration: 40h (5d)  -  Price: 1350€  -  Level: all levels  -  Maximum number of participants: 6
Instructor: Galina Duverne  -  Type: professional course

Prerequisites

Financing

This course cannot be financed by your Compte Personnel de Formation (CPF). If you wish to use your CPF, we suggest the following training courses which include this course:

• Design and create tiered or sculpted cakes (Cake Design) - The essentials - 85h (10d)
• Design and create tiered or sculpted cakes (Cake Design) - Advanced course - 160h (20d)

Our professional training courses can be financed by all funding organizations (France Travail, Regional Councils, OPCO, FAFCEA, etc.). Please contact the organization you depend on to find out about the financing terms and conditions.

Program

During this workshop you will fully make a 3-tiered Wedding Cake from baking to decoration.

Content of the workshop:

Day 1:

Theory:

• Creams and biscuits adapted to cakes decorated with sugar paste.

Practice:

• Making 3 different biscuits.
• Creation of 3 different fillings.
• Filling of the cakes.

Day 2:

Theory:

• Chocolate ganache and other alternatives how to smooth a cake perfectly.

Practice:

• Smoothing cakes in a perfect way.

Day 3:

Theory:

• Everything you need to know about sugar paste: causes of cracks, blisters, etc...
• Learn how to color and spread sugar paste evenly and without bubbles.

Practice:

• Coloring the sugar paste.
• Covering cakes with a right angle.
• Decorating techniques.

Day 4 and 5:

Theory:

• Techniques to make a stable structure without risk for transportation.

Practice:

• Assembly and decoration of the pièce montée.

During this training you could use the following techniques: food lace, all types of drapes, ruffles, bows, food printing, painting (except airbrush), textures, moldings, simple flowers without wire.

The following techniques will not be covered: piping (royal icing), wire flowers, airbrushing, modeling, cake sculpting.

The design of your Wedding Cake is not imposed, you can let your imagination run free provided that it corresponds to the skills to be acquired during this training.

Information

The course is in French but the teacher also gives the course in English in case of a non-French speaking student.

The number of students is limited to 6 people so that the teacher is available to advance each student individually.

A Course Certificate will be given to you at the end of the course.

All materials are loaned for the duration of the course. Raw materials and supplies are included in the price. Lunch is not included.

Each intern is required to clean up their work plan, equipment and tools.
The last half hour of each day is devoted to cleaning the laboratory.

Next sessions

• From 20/01/25 to 24/01/25 from 8H30 to 17H00 (Paris) (1350€) Register / Quote
• From 09/06/25 to 13/06/25 from 8H30 to 17H00 (Paris) (1350€) Register / Quote

To be notified when we will add new sessions of this course type, click here.

Photos of this course*

* The photos are not contractual, the models are likely to change at each course.

Flavors and Textures course

40 hours - 5 days

Duration: 40h (5d)  -  Price: 1450€  -  Level: advanced  -  Maximum number of participants: 6
Instructor: Galina Duverne  -  Type: professional course

Prerequisites

Financing

Our professional training courses can be financed by all funding organizations (France Travail, Regional Councils, OPCO, FAFCEA, etc.). Please contact the organization you depend on to find out about the financing terms and conditions.

Program

During this course we will make 3 edible cakes of different shapes:

• a round cake
• a square cake
• a perfect ball shaped cake

Goals :

• Understand and become independent in the association of flavors.
• Be able to create your own recipe card.

Day #1:

Theory :

• Succeed in your cakes, baking.
• The different ingredients that can be used in cake design (layer cakes or cakes covered with sugar paste), understand their action, dosage.
• Association of flavors.

Day #2 and 3:

• Making 3 different biscuits.
• Preparation of creams.
• Assembling cakes of 3 different shapes.

Day 4 and 5:

• Masking.
• Creating different textures and effects on cakes (tree bark, white chocolate ganache for painting) with smoothing ganaches.
• Painting on the cake
• Creating an artistic flower in Wafer Paper.
• Making a cake in the shape of a perfect ball.

Noticed :

Please note, during this course we do not use sugar paste.

Information

The course is in French but the teacher also gives the course in English in case of a non-French speaking student.

The number of students is limited to 6 people so that the teacher is available to advance each student individually.

A Course Certificate will be given to you at the end of the course.

All materials are loaned for the duration of the course. Raw materials and supplies are included in the price. Lunch is not included.

Each intern is required to clean up their work plan, equipment and tools.
The last half hour of each day is devoted to cleaning the laboratory.

Next sessions

• From 07/04/25 to 11/04/25 from 8H30 to 17H00 (Paris) (1450€) Register / Quote
• From 07/07/25 to 11/07/25 from 8H30 to 17H00 (Paris) (1450€) Register / Quote

To be notified when we will add new sessions of this course type, click here.

Photos of this course*

* The photos are not contractual, the models are likely to change at each course.

Design and create tiered or sculpted cakes (Cake Design)
The essentials

The essentials
85 hours - 10 days

Duration: 85h (10d)  -  Price: 2550€  -  Level: all levels  -  Maximum number of participants: 6
Instructor: Galina Duverne  -  Type: professional course

Prerequisites

Certifying training

This course leads to certification. The certification is registered by France Compétences under the code RS6632.
If you pass the exam at the end of the course, you will obtain a state-recognized certification.

To pass the certification at the end of this course, you must have a "CAP patissier" diploma or be in the process of having it.

Financing

As this is a certifying course, you can finance it with your Compte Personnel de Formation (CPF) via Mon Compte Formation.

To register for this course using your Compte Personnel de Formation (CPF), you need to have a "CAP patissier" diploma or be in the process of having it.

Our professional training courses can be financed by all funding organizations (France Travail, Regional Councils, OPCO, FAFCEA, etc.). Please contact the organization you depend on to find out about the financing terms and conditions.

Program

Day 1:

• Making of the flower dough and biscuits for the sculpted cake.
• Making of chocolate paste.
• Starting a rose in wafer paper.

Day 2 and 3:

• Finishing the rose with wafer paper foliage.
• Creation of 2 sugar flowers: a rose and a peony.

Days 4 and 5:

• Creation of a simple structure for the sculpted cake.
• Preparation of a filling for the sculpted cake.
• Assemble and make the sculpted cake.

Days 6 to 10:

Wedding cake - final project :

• Theory on the interiors (biscuits and creams) used in cake design.
• Theory on sugar paste.
• Baking of 3 elaborate biscuits.
• Production of 3 fillings.
• Cake assembly.
• Smoothing.
• Coloring sugar paste.
• Covering with a perfect angle.
• Decoration of the wedding cake.

Day 10 (afternoon):

Certification.

Skills validated by the certification

• C1. Design a personalized event cake project based on the customer's requirements (type of event, theme, number of guests (portions), cake height, colors, flavors) and budget, in order to produce a price proposal including the format, content and sketch of the proposed final result of the cake, and have it validated by the customer before going into production.
• C2. Produce the cookie bases for the artistic tiered cake, using specific sponge cake recipes and ensuring the right density of textures and balance between lipid and carbohydrate levels, in order to make it easy to cut, preserve its taste balance and guarantee that it holds up well during the event.
• C3. Build up the composition of the artistic event cake by choosing or combining several types of creams (buttercream, ganache, cream cheese) and biscuits, taking care to balance the various fillings in order to finalize the cake's structure while ensuring that it holds up well at room temperature, as the cake is exposed for several hours at the event venue.
• C4. Smooth the decorative event cake by distributing the ganache (white, dark or milk chocolate, or buttercream) over the whole cake, ensuring that it is even and just the right thickness, to give the cake good external rigidity, make it more airtight for better preservation, and thus secure its structure before working on the sugar paste and various decorative elements.
• C5. Finalize the tiered cake with the sugarpaste covering, giving it a smooth, thin consistency, using specific kneading techniques to avoid cracking and tearing, and choosing the types of colorants compatible with the sugarpaste and in keeping with the chosen theme of the event, so as to ensure that the decorative elements hang firmly and the finished aesthetic effect is perfect (smooth, impeccable right angles, etc.).
• C6. Construct the entire structure of the sculpted cake (object, character, animal, etc.) from the designed project, creating it with specific materials, then insulating them with materials compatible with food contact to ensure the solidity and balance of the whole, while preventing contact of the materials with the edible part to guarantee food and health safety.
• C7. Add edible decorative elements in volume, such as floral compositions, draped fabric effects, lace, reproductions of objects or characters, etc. by modeling decorative objects and cutting flower paste or wafer paper to reproduce realistic flowers, or other complex artistic effects of great realism and extreme finesse to personalize the creation to a very high level of expected quality.
• C8. Decorate tiered or sculpted event cakes, using specific edible painting techniques (airbrush, brush, stencils, printing, reproductions, etc.) and ensuring that the theme of the event is respected, in order to give the cake a highly accomplished artistic finish by adding texture and relief, and possibly highlighting realistic elements of the decor.

This certification is registered with France Compétences with code RS6632.

Information

The course is in French but the teacher also gives the course in English in case of a non-French speaking student.

The number of students is limited to 6 people so that the teacher is available to advance each student individually.

A Course Certificate will be given to you at the end of the course.

All materials are loaned for the duration of the course. Raw materials and supplies are included in the price. Lunch is not included.

Each intern is required to clean up their work plan, equipment and tools.
The last half hour of each day is devoted to cleaning the laboratory.

Next sessions

• From 06/01/25 to 17/01/25 from 8H00 to 17H00 (Paris) (2550€) Register / Quote (1 seat left)
• From 03/02/25 to 14/02/25 from 8H00 to 17H00 (Paris) (2550€) Register / Quote (2 places left)
• From 21/04/25 to 02/05/25 from 8H30 to 17H30 (Paris) (2550€) Register / Quote
• From 23/06/25 to 04/07/25 from 8H30 to 17H30 (Paris) (2550€) Register / Quote

To be notified when we will add new sessions of this course type, click here.

Photos of this course*

* The photos are not contractual, the models are likely to change at each course.

Design and create tiered or sculpted cakes (Cake Design)
Advanced course

Advanced course
160 hours - 20 days

Duration: 160h (20d)  -  Price: 4540€  -  Level: all levels  -  Maximum number of participants: 6
Instructor: Galina Duverne  -  Type: professional course

Prerequisites

Certifying training

This course leads to certification. The certification is registered by France Compétences under the code RS6632.
If you pass the exam at the end of the course, you will obtain a state-recognized certification.

To pass the certification at the end of this course, you must have a "CAP patissier" diploma or be in the process of having it.

Financing

As this is a certifying course, you can finance it with your Compte Personnel de Formation (CPF) via Mon Compte Formation.

To register for this course using your Compte Personnel de Formation (CPF), you need to have a "CAP patissier" diploma or be in the process of having it.

Our professional training courses can be financed by all funding organizations (France Travail, Regional Councils, OPCO, FAFCEA, etc.). Please contact the organization you depend on to find out about the financing terms and conditions.

Program

Day 1:

• Baking a biscuit.
• Making a garnish.
• Study of the properties of sugar paste.
• Assembling the cake.

Day 2:

Smoothing and decorating a one-tier cake:

• Smoothing.
• Cover with sugar paste.
• Simple decoration of your choice (imposed decoration).

Days 3 and 4:

Making flowers in wafer paper (rose or peony, ranunculus, foliage).

Day 5:

Preparation of cakes and different pastes (chocolate paste, flower paste).

Days 6 and 7:

Everything you need to know about sugar flowers:

• Different tools.
• Pastes to use.
• Coloring.
• Creating realistic flowers.

Elaboration of the 3 main types of sugar flowers: rose, orchid, anemone.

Making sugar foliage.

Days 8 and 9:

Sculpted cake with structure:

• Create a complex structure for a sculpted cake.
• Cut the cake according to the shape to be made, principle of gravity cakes (theory only).
• Smoothing.
• Decoration.

Day 10:

Decorating cookies with royal icing on an imposed theme.

Days 11, 12 and 13:

Introduction to Airbrushing:

• Types of compressors and airbrushes.
• Types of edible paints used in food airbrushing.
• Training on an inedible medium.
• Preparation of a fake cake covered with a “special airbrush” ganache.
• Creating a drawing on this fake cake.

Assembling a square cake.

Days 14 and 15:

• Baking and assembling a square cake
• Cover the square cake with a specific ganache or buttercream.
• Creation of textures.

Days 16 to 19:

Wedding cake - final project:

• Baking 3 elaborate biscuits.
• Making 3 toppings.
• Assembling the cakes.
• Smoothing
• Coloring the sugar paste.
• Coverage with a perfect angle.
• Decoration of the wedding cake.

Day 20:

Wedding cake - final project:

• Assembling the cake, learn how to assemble and secure a layer cake.

Personal evaluation according to the project carried out on the basis of the following criteria:

• Clarity of the creation of the decor.
• Assimilation of the different uses of the materials studied.
• Creativity
• Compliance with hygiene rules.

No design is imposed, you are free to imagine the Wedding cake (the wedding cake) that you want.

You can use the following techniques if you wish:

• painting on the cake
• effects with an airbrush
• royal icing
• frou Frou
• sugar sheets
• wafer paper
• textures

Skills validated by the certification

• C1. Design a personalized event cake project based on the customer's requirements (type of event, theme, number of guests (portions), cake height, colors, flavors) and budget, in order to produce a price proposal including the format, content and sketch of the proposed final result of the cake, and have it validated by the customer before going into production.
• C2. Produce the cookie bases for the artistic tiered cake, using specific sponge cake recipes and ensuring the right density of textures and balance between lipid and carbohydrate levels, in order to make it easy to cut, preserve its taste balance and guarantee that it holds up well during the event.
• C3. Build up the composition of the artistic event cake by choosing or combining several types of creams (buttercream, ganache, cream cheese) and biscuits, taking care to balance the various fillings in order to finalize the cake's structure while ensuring that it holds up well at room temperature, as the cake is exposed for several hours at the event venue.
• C4. Smooth the decorative event cake by distributing the ganache (white, dark or milk chocolate, or buttercream) over the whole cake, ensuring that it is even and just the right thickness, to give the cake good external rigidity, make it more airtight for better preservation, and thus secure its structure before working on the sugar paste and various decorative elements.
• C5. Finalize the tiered cake with the sugarpaste covering, giving it a smooth, thin consistency, using specific kneading techniques to avoid cracking and tearing, and choosing the types of colorants compatible with the sugarpaste and in keeping with the chosen theme of the event, so as to ensure that the decorative elements hang firmly and the finished aesthetic effect is perfect (smooth, impeccable right angles, etc.).
• C6. Construct the entire structure of the sculpted cake (object, character, animal, etc.) from the designed project, creating it with specific materials, then insulating them with materials compatible with food contact to ensure the solidity and balance of the whole, while preventing contact of the materials with the edible part to guarantee food and health safety.
• C7. Add edible decorative elements in volume, such as floral compositions, draped fabric effects, lace, reproductions of objects or characters, etc. by modeling decorative objects and cutting flower paste or wafer paper to reproduce realistic flowers, or other complex artistic effects of great realism and extreme finesse to personalize the creation to a very high level of expected quality.
• C8. Decorate tiered or sculpted event cakes, using specific edible painting techniques (airbrush, brush, stencils, printing, reproductions, etc.) and ensuring that the theme of the event is respected, in order to give the cake a highly accomplished artistic finish by adding texture and relief, and possibly highlighting realistic elements of the decor.

This certification is registered with France Compétences with code RS6632.

Information

The course is in French but the teacher also gives the course in English in case of a non-French speaking student.

The number of students is limited to 6 people so that the teacher is available to advance each student individually.

A Course Certificate will be given to you at the end of the course.

All materials are loaned for the duration of the course. Raw materials and supplies are included in the price. Lunch is not included.

Each intern is required to clean up their work plan, equipment and tools.
The last half hour of each day is devoted to cleaning the laboratory.

Next sessions

• From 28/10/24 to 22/11/24 from 8H30 to 17H00 (Paris) (4540€) Ongoing
• From 25/11/24 to 20/12/24 from 8H30 to 17H00 (Paris) (4540€) Register / Quote (1 seat left)
• From 03/03/25 to 28/03/25 from 8H30 to 17H00 (Paris) (4540€) Full
• From 12/05/25 to 06/06/25 from 8H30 to 17H00 (Paris) (4540€) Register / Quote
• From 08/09/25 to 03/10/25 from 8H30 to 17H00 (Paris) (4540€) Register / Quote

To be notified when we will add new sessions of this course type, click here.

Photos of this course*

* The photos are not contractual, the models are likely to change at each course.